These healthy Carrot Zucchini Muffins contain no refined sugar, are freezer-friendly, and taste so delicious that even your picky toddlers will love them! Perfect for a quick breakfast on the go, lunch, or snack time.
We’ve all been there. A giant bag of zucchini arrives on your doorstep, thanks to your sweet neighbor, or you realize all 40 zucchinis in your garden are ready for picking in a single week. It’s death by zucchini (which is why I created this death by zucchini chocolate mug cake). There are plenty of ways to use it up, like throwing it in a weeknight stir-fry, sneaking it into your ground beef taco meat, or adding it to your skillet pizza.
These muffins are chef-tested, kid-approved, and certain to deliver you to the stratosphere of muffin deliciousness.
I LOVE these carrot zucchini muffins because they are:
- Packed with whole grains and vegetables. With no refined flours and extra veggies, these muffins are packed with nutrition.
- Freezer-friendly. These are easy to make ahead and eat all week, and work right into my cycle of easy and quick breakfast ideas for busy mornings.
- Quick and easy to make.
- Ideal for double batch cooking. Whether you’re making a double batch of ground oat flour or doubling the entire recipe, there are easy ways to maximize your time in the kitchen.
- Delicious! These fluffy muffins win in the taste department!
Ingredients for Carrot Zucchini Muffins
- Shredded zucchini
- Shredded apple
- Shredded carrot
- Maple syrup
- Oat flour
- Whole grain flour (wheat, spelt or any combination of the two)
- Baking soda
- Baking powder
Notes on Ingredients
These carrot zucchini muffins are a step above the competition because of the quality of the ingredients. Here are all your reasons to feel good about what’s in them:
- Whole Grains. Two of them to be exact. 100% whole wheat Einkorn flour and freshly ground oat flour. Or you can substitute spelt for the Einkorn. In either case, move aside all-purpose. These zucchini muffins don’t need you.
- TONS of Zucchini. These carrot zucchini muffins have little green specks EVERYWHERE. But it’s a good thing, not that icky fuzzy bad kind.
- Carrots! As if having the kids eat vegetables for breakfast wasn’t already the coolest thing ever, I upped the ante and fed them two vegetables. And they ate it. And asked for seconds. Thank you very much!
- Apples! I was originally trying to skip out on adding an egg, but the apple lends a sweet tenderness that allows me to skip out on additional sweetener too. Double bonus!
- No refined sugars. Most zucchini muffins are loaded with sugar. These use nature’s own sweeteners to lend some love to these guys.
Shredding the Zucchini
There are two ways to go about shredding your zucchini, apples, and carrots.
- You can use a food processor if you have one, which makes this recipe WAY faster.
- If you don’t have a food processor, you can use a traditional grater like this one.
Removing Excess Water
Zucchini has tons of water, and you need to get rid of the excess water in order for the wet/dry ratio in your baked goods to work in the end. Adding salt to the zucchini helps with this, plus the zucchini will have to sit for about 5-10 minutes. So get this done first, then move on to the rest of the recipe.
The best method I’ve found to get the excess water out of zucchini is using a flour sackcloth.
After the zucchini is finished sitting for 5-10 minutes:
- Lay the towel flat on the counter and scoop the zucchini into the center.
- Bring up all four corners to the top and hold it with one hand.
- Use your other hand to push the zucchini down to the bottom of the towel, into the shape of a ball.
- Grab the ball and start twisting it while squeezing the zucchini.
- Continue to twist and squeeze as hard as you can until no more water comes out.
- Carefully lay the towel on the counter again and you’re zucchini is ready.
Step by Step Instructions for Carrot Zucchini Muffins
Step 1. Line two 12-cup muffin tins with muffin liners (I like to use these).
Step 2. Grate the zucchini. Combine zucchini and salt in a colander and mix well. Allow to stand for 10 minutes. Press the liquid out of the zucchini.
Step 3. Melt butter. Measure honey and maple syrup to the butter and mix well.
Step 4. Add eggs and vanilla and mix well.
Step 5. Add shredded carrot, apple, and zucchini and stir to combine very well.
Step 6. Mix all the flours, baking soda, baking powder, cinnamon, and nutmeg and combine well.
Step 7. Add the dry ingredients to the wet ingredients and stir.
Step 8. Use a muffin scoop to divide the batter between the 24 muffin cups and bake.
Carrot Zucchini Muffin Recipe Tips
Before you head to your kitchen to bake these delicious carrot zucchini muffins, here are a few extra tips.
- Skip the peeling process. You might wonder if you need to peel your zucchinis when making muffins. The answer – no! You’ll save time and nutrients and it won’t affect the taste at all.
- Freeze some for later! Muffins are easy to freeze, whether you freeze fully cooked or in batter form. If you’ve never frozen muffins or muffin batter before, here’s how to freeze muffins, bread &, etc. These are so delicious, you’re going to want some extra batches!
- Make a bulk batch of oat flour. This is the perfect opportunity to set aside some extra oat flour. Banana chocolate chip muffins are another one of my kids’ favorite muffins, and having oat flour ready to go makes the process go so much faster. Here’s how I make oat flour in a blender. You’ll save time and nutrients and it won’t affect the taste at all.
- You will get 24 perfect zucchini muffins if you measure your batter using a muffin scoop. If you don’t have a muffin scoop, you can use a 1/4 cup measuring spoon for 24 muffins, or a 1/3 cup measuring spoon for 18 larger muffins.
Are these carrot zucchini muffins healthy?
Ordinarily, muffins are full of processed sugar and carbs. However, this recipe contains no refined sugars and uses oat flour, which adds fiber and protein to the recipe, making them a much healthier choice. The natural sugar in the apple and carrot, along with honey or maple syrup, still give these muffins a deliciously sweet flavor too!
Are these zucchini muffins freezer-friendly?
Absolutely! You can freeze these muffins fully cooked, or make an extra batch of batter and freeze for baking later. Here is a guide to freezing your muffins.
Can I make these zucchini muffins gluten free?
You can! Just make sure you use gluten-free oats, and substitute your favorite gluten-free flour for the einkorn flour (hint: many people who are intolerant of gluten can still eat einkorn, and here’s why!)
More Muffin Recipes
- Death By Chocolate Zucchini Mug Cake
- Pumpkin Chocolate Chip Muffins
- 5 Ingredient Banana Bread Muffins
- Peanut Butter Chocolate Chip Muffins
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Watch How to Make Zucchini Muffins with Apples and Carrots
Zucchini Muffins with Apples and Carrots
These healthy Carrot Zucchini Muffins contain no refined sugar, are freezer-friendly, and taste so delicious even your picky toddlers will love them! Perfect for a quick breakfast on the go, lunch, or snack time.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Total Time: 1 hour
- Yield: 16 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- 2 1/2 cups shredded zucchini (approx 2 large zucchini)
- 1 tsp salt
- 3/4 cup shredded apple (approx 1 medium apple)
- 3/4 cup shredded carrot (approx 1 large carrot)
- 8 Tbsp melted butter
- 1/2 cup honey
- 1/2 cup maple syrup
- 2 large eggs
- 2 tsp vanilla
- 1 cup oat flour
- 2 cups whole grain flour (wheat, spelt or any combination of the two)
- 3 tsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp nutmeg
- Preheat oven to 350F. Line two 12-cup muffin tins with silicone baking cups or traditional muffin liners.
- Grate zucchini using a grater or food processor. Combine zucchini and salt in a large colander and mix well. Allow to stand for 10 minutes. Press as much liquid out of the zucchini as possible while in the colander. Then, squeeze all the water out of the zucchini (see method in-post).
- Meanwhile, melt butter in a large bowl. Measure honey and maple syrup to the butter and mix well.
- Add eggs and vanilla and mix well.
- Finally, add shredded carrot, apple and zucchini and stir to combine very well.
- In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon and nutmeg and combine well.
- Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl.
- Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl.
- Use a muffin scoop to divide the batter between the 24 muffin cups and bake for 20-25 minutes, until a knife inserted in the center comes out clean.
*Use flour sackcloth to wring excess moisture out of the zucchini before moving on to the rest of the recipe.
* Save some time and skip peeling your zucchini. Leaving the skin on won’t affect the taste and it will save you hassle!
- Serving Size: 1 muffin
- Calories: 137
Keywords: carrot zucchini muffins